What’s For Dinner?
Cheese Danish Squares
(First star is lowest, fourth star is highest)
What Can I Bring?
Perfect for: Brunches, breakfasts, early morning gatherings.
Make and take: Bake the day before and chill overnight. Cut into squares, cover and carry.
Made famous by: Pam Gates of Norcross, who got the recipe from Trish Baker of Charlotte. “She used to bring it to share with our Sunday school class, and everyone always wanted the recipe,” Gates said. “We have moved back to the Atlanta area, and I now get requests for the recipe. I make it when asked to take something for breakfast, brunch, appetizer or dessert. Everyone always enjoys it at any function, any time of day.”
Tip: The squares are much easier to cut if chilled.
Hands on time: 10 minutes Total time: 40 minutes Serves: Makes 24 squares
2 (8-ounce) packages (8 each) refrigerated crescent rolls
1 (12-ounce container) whipped cream cheese
1 cup plus 2 tablespoons granulated sugar, divided
1 egg, separated
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 cup chopped walnuts or pecans (optional)
In a mixing bowl, beat together the cream cheese, 1 cup sugar, egg yolk and vanilla. Spread the mixture over the dough in the pan. Carefully unroll the second package of crescent rolls over the filling . In a small bowl, whisk together the egg white and remaining 2 tablespoons sugar until foamy; brush over the top of the rolls. Sprinkle with the cinnamon and nuts, if desired.
Bake for 30 minutes, or until golden brown. Remove from oven and cool completely before cutting into squares.